Spanish Chopped Summer Salad

• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 3 large garlic cloves, minced
• 1 serrano chile, minced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 4 large tomatoes (about 2 pounds)peeled, seeded and coarsely chopped
• 2 medium cucumberspeeled, seeded and coarsely chopped
• 1 medium red onion, finely chopped
• 1 small red bell pepper, coarsely chopped
• 1 small green bell pepper, coarsely chopped
• 1 pound romaine hearts, coarsely chopped
• 1/2 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped mint
• 1 cup oil-cured black olives (about 1/4 pound), halved and pitted
• 1/2 cup finely chopped baked ham or Serrano ham (1/4 pound)
• 2 hard-cooked eggs, peeled and coarsely chopped

1. In a small bowl, combine the vinegar with the lemon juice, garlic and chile.
2. Whisk in the olive oil and season with salt and pepper to make a dressing.
3. In a large bowl, combine the tomatoes with the cucumbers, onion, bell peppers, romaine, parsley and mint.
4. Add the dressing, season with salt and pepper and toss gently.
5. Transfer the salad to a large platter and scatter the olives, ham and chopped eggs on top.
6. Serve immediately.

red wine vinegar, lemon juice, garlic, serrano chile, extravirgin olive oil, salt, tomatoes, red onion, red bell pepper, green bell pepper, hearts, flatleaf parsley, mint, oilcured black olives, serrano ham, eggs

Taken from www.foodandwine.com/recipes/spanish-chopped-summer-salad (may not work)